Happy Mother’s Day to All Moms Including the ROYAL MOM!!!!
We know it’s a DAY early but that’s as close as we could get to this pawsome day of the year when we celebrate MOMS. I thought this would be a perfect and yummy breakfast surprise to make the Mom in the house for Mother’s Day. It’s got everything. All it needs is a nice card and a bouquet of flowers to accompany it on the breakfast table when you surprise the Mom in your household with this delicious concoction!
MAPLE BACON WALNUT COFFEE CAKE (wow)
- 2-1/2 cups all-purpose flour
- 1 cup packed brown sugar
- 1/2 teaspoon salt
- 1/3 cup cold butter
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs, room temperature
- 1-1/2 cups buttermilk
- 1/2 cup maple syrup
- 1/3 cup unsweetened applesauce
- 5 bacon strips, cooked and crumbled
- 1/2 cup chopped walnuts
- In a large bowl, combine the flour, brown sugar and salt. Cut in butter until crumbly. Set aside 1/2 cup for topping. Combine the baking powder, baking soda, cinnamon and nutmeg; stir into remaining flour mixture.
- In a small bowl, whisk the eggs, buttermilk, syrup and applesauce until well blended. Gradually stir into flour mixture until combined.
- Spread into a 13×9 inch baking pan coated with cooking spray. Sprinkle with reserved topping, then bacon and walnuts. Bake at 350° until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack.
Now doesn’t that sound absolutely SCRUMMY? (I heard someone say that on a British mystery program the other day – short for scrumptious!).
Now don’t forget to give your Mom a hug tomorrow on “HER” day……..if your Mom is an Angel like my Mom’s Mom, send a hug up to her on angel wings – she knows you love her always but will appreciate the special thought on Mother’s Day of all days.
Teddy, King of Bacon
Happy Saturday Visitors to Castle Baconia!
Yes this is the Kingdom of bacon and I am the King……..my mission is to bring you a fabulous baconized recipe every single Saturday until I run out of recipes. Heck, I’ve even been known to “re-run” a recipe once in a while too! This week I’m doing a recipe sent to me by a loyal subject, SammyP at 15andMeowing.
This is a recipe that has fascinated me for years – actually it also fascinated Angel Sammy who was King of Baconia before I inherited the throne. Candied bacon. I bet you’ve heard of it but have you made it? It’s really easy to make and I don’t think I can adequately describe in my own words how amazing this tastes. You can buy maple cured bacon in the grocery but this is one step beyond that. The brown sugar and pepper takes it to a whole different level!
Maple Candied Bacon
Hello Loyal Baconites! Time for something YUMMY in the kitchen!
I’ve got a whopper of a bread recipe for you today. Don’t freak out because it’s BREAD – this is an EASY one. Honest. And the best part is it has BACON in it. How can you resist bacon – especially if there’s also cheese involved????
Give this one a whirl – it’s pretty darn easy and EXTREMELY delicious……..especially warm from the oven.
Loaded Bacon Cheddar Bread
This recipe makes TWO delicious loaves…………………
- 6 cups all purpose flour
- 3 cups warm water
- 2 tsp instant yeast
- 2 tsp salt
- 2 tsp sugar
- 2 cup cheddar cheese, fresh grated not bagged
- 10 strips cooked thick cut bacon, chopped and divided
- fresh ground black pepper to taste
- In a large mixing bowl combine water, yeast, salt and sugar. Allow mixture to sit for several minutes.
- Add flour, two cups of cheese, bacon and fresh ground black pepper. Stir with spoon until combined. Dough will be shaggy. Don’t stress if it looks messy. It will come together in the end.
- Cover with a towel and allow to rise in a warm place for an hour.
- After an hour, turn dough out onto a floured board and knead for a few minutes. It does not need to be completely smooth. Just knead it long enough to come together. Divide dough into two equal halves and place in standard loaf pans.
- Cover loaves with remaining cheese and bacon. Cover with towel and allow to rest for thirty minutes.
- Bake in a 400` oven for fifteen minutes. Cover loosely with foil and reduce heat to 350` and continue baking for another 35 minutes. Remove foil and allow to bake for another 10 minutes.
See? Not tough at all is it. Give it a try – how can you not try it when it’s got BACON in it? You are a bacon lover right??? Right!!!!!
MY ALL TIME FAVORITE!
Happy Bacon – oops I mean Happy Weekend!
It’s Time To Cook with the King!!!
I’ve got another easy peasy crockpot recipe today and who wouldn’t like it – pork chops smothered in gravy and crumbled bacon??? The main event in this recipe is NOT bacon of course – it’s the chops and gravy but the bacon adds that little SOMETHING we bacon lovers love best. Those of you who can’t eat bacon just leave it out – the pork chops are dy-no-mite on their own!
Home Style Pork Chops In Crockpot
- 1/2 cup all-purpose flour
- 7 slices bacon crumbled
- 1.5 teaspoons dry mustard
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 7 boneless pork chops
- 2 Tablespoons oil
- 10.5 oz can chicken broth
Spray your crock pot with cooking spray
Mix together your flour, mustard, salt and garlic powder in a bowl
Lightly coat your pork chops in flour mixture (set the remaining mixture aside for later)
Pour your oil in a skillet and brown your pork chops over medium-high heat
Mix your broth with the remaining flour mixture and pour in your crock pot
Place your browned pork chops in your crock pot and sprinkle with crumbled bacon
Cover and cook on high for 2 1/2 hours
Yep – it sure as heck is. The Royal Mom made this and made mashed potatoes – there was plenty of gravy in the crockpot to put on the ‘taters and she said she and Dad REALLY enjoyed it……I bet you will too!! Would The King of Bacon give you a wrong steer on a recipe? NOPE!
Happy Eating! Your King…………
Hello Bacon Lovers……..ever made a frittata before? Well, we’re making one today!
I saw this recipe and just knew the Royal Parents would like it…………..I was right…………….this recipe is for a lot of people but my OINKY and HUNGRY Royal Mom and Dad had a HALF recipe of this all to themselves. That’s what I said. Such a simple recipe but apparently so good my parents couldn’t control themselves.
Bacon and Corn Frittata
INGREDIENTS (This serves 16 – when I made it I cut recipe in HALF and it was great for TWO!) Yes we had seconds…..no we are not pigs – it was just delicious enough we wanted more)
- 2 Tbsp olive oil, divided
- 1 yellow onion, diced
- 3 strips cooked bacon, chopped (of course I used 3 strips even though I cut the rest of the recipe tin half….haha)
- 1 (12-oz) bag frozen corn, thawed and drained
- 12 large eggs
- ½ cup sour cream
- ¾ cup shredded Fontina cheese, divided
- Salt and freshly ground black pepper, to taste
- Place a rack in upper third of oven. Preheat oven to 350°F.
- Heat 1 Tbsp oil in a 10-inch nonstick ovenproof skillet over medium heat. Add onion; cook 5 minutes or until softened, stirring frequently. Add cooked bacon and corn; cook 5 minutes, stirring frequently. Meanwhile, whisk eggs and sour cream in a large bowl; stir in ½ cup cheese. Season with salt and pepper.
- Increase heat to medium-high and add remaining 1 Tbsp oil to pan. Pour egg mixture over bacon and corn mixture, shaking pan to evenly distribute. Cook 5 minutes, without stirring, or until edges of eggs begin to set.
- Sprinkle remaining ¼ cup cheese over top and transfer pan to oven. Bake 5-7 minutes or until golden brown and puffed up.
I know! Surprising how yummy this sounds right?
Yep – that’s us here in Castle Baconia……although having bacon growing on trees would be nice!
Honored to bring you yet another fab recipe from
the CASTLE COLLECTION of bacon delights.
Enjoy! Your King